Scallion Shortbread
1.
Steam the dried flour in a basket on high heat for 20 minutes, steam the mature noodles
2.
Then let it cool and smash it through a sieve
3.
Use a food processor to beat the white sugar into powder, add baking soda, baking powder, and salt to the flour and mix well.
4.
Finely chop the scallions. You can adjust them according to your preference. I used 100 grams of pure scallions.
5.
Heat the oil to 70% hot, pour in the chopped chives and turn off the heat, fry the onion fragrance at the remaining temperature, then let cool to about 30 degrees. Add an egg to the chilled scallion oil and stir it
6.
Pour the shallot oil into the mixed flour,
7.
If the dough is still a little dry, you can add a little more water to adjust it. The amount of water should not exceed 20 grams
8.
Place the mixed dough for 30 to place the hair.
9.
Take an appropriate amount of dough and meatballs and press them into a cake. Brush the surface with water and sesame seeds.
10.
Place in the baking tray.
11.
Heat the oven at 150°C, lower the heat at 160°C, preheat for 5, put it in the second layer above, and bake for 15 minutes.
12.
Baked shortbread, rich green onion, crispy and scumming
13.
I also bake the surface without sesame seeds, which is also very crisp, but the sesame seeds are more fragrant.
14.
If you want to make the shortbread look better, you can also brush a little egg yolk in the middle to make it look more beautiful. This cake is crispy, so you must continue to eat it with your hands when you eat it, haha.
Tips:
1. Therefore, the snacks are high in sugar and oil, so relatively healthy grapeseed oil is selected, and other edible oils can also be used instead
2. Choose baking powder without aluminum, which is slightly healthier to eat
3. The shortbread will swell and become larger during the baking process, and leave a gap when it is placed in the baking tray.
